Dried Apricots: What They Are and How to Choose and Use Them

Dried apricots are fresh apricots with most of their water removed, which concentrates their natural sugars, fiber, and flavor while making them shelf-stable for months. They are a practical pantry staple for snacking, baking, and stewing. The main choice you will face is between Turkish-style and California-style fruit, and between sulfured and unsulfured versions, because those two factors drive most of the differences in color, texture, and taste.

What Dried Apricots Are

Drying removes roughly 80–90% of an apricot's water content. What remains is a chewy, sweet fruit that keeps far longer than fresh apricots and needs no refrigeration until opened.

The trade-off is straightforward: concentrating the fruit also concentrates its sugar, and the drying process reduces heat-sensitive vitamins such as vitamin C. Fiber and minerals like potassium survive largely intact, so dried apricots are a reasonable source of fiber and potassium even though they are not a substitute for fresh fruit.

Turkish vs. California: The Two Main Types

Most dried apricots on the market come from one of two traditions, and they look and taste quite different.

Turkish apricots are frequently sold unsulfured, which is why they look darker and less vivid. California apricots are typically sulfured to hold their bright orange color and extend shelf life.

Sulfured vs. Unsulfured

Sulfur dioxide is used to preserve color and slow spoilage. It is why sulfured apricots stay bright orange while unsulfured ones darken to brown or deep amber.

• Choose sulfured if you want consistent color for baking or garnishing, or a longer shelf life.
• Choose unsulfured if you prefer to avoid sulfites or want a more caramelized, less uniform flavor.

If you are sensitive to sulfites, check the label rather than assuming a color. Some unsulfured fruit is still treated, and some dark fruit is simply a different variety.

How to Select Good Dried Apricots

Good dried apricots are pliable, not brittle or hard. A few checks at the point of purchase:

• Squeeze gently. The fruit should give slightly and spring back. Rock-hard apricots will need long rehydration.
• Look for even color. Uniform color suggests consistent processing; blotchy dark patches can indicate age or poor storage.
• Check for stickiness. A little tackiness is normal, but fruit that is wet or clumped together may be past its best.
• Smell them. They should smell sweet and fruity, not musty or fermented.
• Read the label. Ingredients should list apricots and, if sulfured, sulfur dioxide. Added sugar or syrup means you are buying a sweetened product, not plain dried fruit.

Storing Dried Apricots

Dried apricots keep well but are not indestructible. Moisture and warmth are the main enemies.

• Short term (up to a month): an airtight container in a cool, dark cupboard.
• Long term (several months): an airtight container in the refrigerator, or the freezer for up to a year.
• If they dry out: a brief steam or a few minutes in a bowl over hot water restores pliability.
• If they get moldy or smell fermented: discard them. Do not try to salvage moldy dried fruit.

Because dried fruit absorbs odors, keep it away from strongly scented items like spices or coffee.

Everyday Uses

Dried apricots work in both sweet and savory contexts.

• Snacking: eat them as-is, or pair with nuts and cheese for a balanced snack.
• Baking: chop and fold into scones, muffins, breads, or cookies. Toss in a little flour first so they do not sink.
• Stewing: simmer with water, sugar, and spices like cinnamon or cardamom for a compote.
• Savory dishes: add to tagines, rice pilafs, or stuffings, where their sweetness balances salty or acidic ingredients.
• Rehydrating: soak in warm water, juice, or tea for 20–30 minutes. Use the soaking liquid in the recipe, since it carries flavor and sugar.

A Quick Rehydration Example

If a recipe calls for chopped dried apricots in a pilaf, soak 1 cup of apricots in 1 cup of warm water for about 20 minutes, drain (reserving the liquid), and chop. Add the fruit near the end of cooking and use the reserved liquid in place of part of the cooking water. The result is plump, evenly distributed fruit rather than hard, chewy pieces.

The Short Version

Dried apricots are concentrated, shelf-stable fruit. Turkish-style fruit tends to be softer and often unsulfured; California-style is brighter, sweeter, and usually sulfured. Buy pliable, evenly colored fruit, store it airtight and cool, and rehydrate it when a recipe needs softer texture. The right choice depends on whether you prioritize color and shelf life (sulfured) or a more natural, caramelized flavor (unsulfured).